Basil, Sundried Tomatoes & Cheese Waffles

25 g of chopped fresh basil

6 slices of sun dried tomatoes chopped 

4 oz of grated Cheddar cheese
6 oz flour

300 ml soya milk (or cow's milk)

2 eggs

Waffle maker (oiled to stop the waffles sticking)

Oil the waffle maker and turn it on to heat up before you start so that it is hot enough once you have made the batter.

Separate the eggs and whisk the whites until they form stiff peaks.

 

Mix the flour, egg yoks and milk to a smooth batter.

Mix in half the grated cheese, all of the sundried tomatoes and basil.

Pour the batter onto the preheated waffle maker and cook until crisp and brown.

Sprinkle cheese over the cooked waffle and grill until the cheese is melted.

Sprinkle some basil and chopped fresh tomoatoes on top of the cheesey waffle and serve immediatly.